May / June
2019
Preserved Lemon Aioli
Serve this tangy, pungent riff on garlicky French mayonnaise with roasted or gri…
Published: April 2019
Murgh Makhani (Indian Butter Chicken) for Two
Of course it should be rich and creamy. But for a version of this restaurant cla…
Published: April 2019
Scrambled Eggs with Pinto Beans and Cotija Cheese
Ham and cheddar aren't your only options. We've got plenty of new ideas for swit…
Published: April 2019
Classic Sloppy Joes
How do you improve upon a classic? By making the beef taste beefier.
Published: April 2019
Classic Sloppy Joes for Two
We examined every aspect of this family favorite to produce sandwiches with tend…
Published: April 2019
Braided Round Challah
Ritual and muscle memory have carried this soft, rich Jewish loaf through genera…
Published: April 2019
Easy-Braid Challah
Ritual and muscle memory have carried this soft, rich Jewish loaf through genera…
Published: April 2019
Pan-Steamed Kale with Pancetta
Steam is all you need to bring out the best in this brassica.
Published: April 2019
Meat Ravioli with Quick Tomato Sauce
With our supermalleable dough, you don't need a pasta machine—or the skills of a…
Published: April 2019
Three-Cheese Ravioli with Browned Butter-Pine Nut Sauce
With our supermalleable dough, you don't need a pasta machine—or the skills of a…
Published: April 2019
Korean Chile Sauce
Store this sweet, spicy, savory condiment in a squeeze bottle so that you can dr…
Published: April 2019
Homemade Garam Masala
This traditional Indian spice blend adds warm, earthy, floral depth to countless…
Published: April 2019
Fried Cheese-Stuffed Zucchini Blossoms
For a fried zucchini blossom recipe that would produce plump, delicate flowers c…
Published: April 2019
Lime Pickle
Salty, savory, and spicy, this Indian preserve pairs especially well with rich c…
Published: April 2019
Scrambled Eggs with Shiitake Mushrooms and Feta Cheese
Ham and cheddar aren't your only options. We've got plenty of new ideas for swit…
Published: April 2019
Scrambled Eggs with Asparagus, Smoked Salmon, and Chives
Ham and cheddar aren't your only options. We've got plenty of new ideas for swit…
Published: April 2019
Pan-Steamed Kale with Raisins and Almonds
Steam is all you need to bring out the best in this brassica.
Published: April 2019
Quick Tartar Sauce
This creamy, bright seafood condiment comes together in minutes—and tastes much …
Published: April 2019
Artichoke-Lemon Ravioli with Browned Butter-Pine Nut Sauce
With our supermalleable dough, you don't need a pasta machine—or the skills of a…
Published: April 2019
Indian-Style Basmati Rice
Steeping warm spices in the cooking liquid infuses the grains in this pilaf with…
Published: April 2019
Rosticciana (Tuscan Grilled Pork Ribs)
With no sauce and minimal seasoning, rosticciana forgoes the hallmarks of Americ…
Published: April 2019
Pan-Steamed Kale with Garlic
Steam is all you need to bring out the best in this brassica.
Published: April 2019
Cod and Potato Cakes
These seaside cakes can easily turn out bland and mushy. We fixed that while sta…
Published: April 2019
Grilled Radicchio
Rosticciana is usually served as part of a mixed grilled spread of meats such as…
Published: April 2019
Green Tomato Chutney
This sweet-tart chutney is a perfect accompaniment to pork.
Published: September 2010
Pan-Steamed Kale with Chorizo
Steam is all you need to bring out the best in this brassica.
Published: April 2019
Murgh Makhani (Indian Butter Chicken)
Of course it should be rich and creamy. But for a version of this restaurant cla…
Published: April 2019
Get America's best cooking magazine.
It’s the best because we test more rigorously than any other cooking magazine on the market. Learn from our kitchen tips and discoveries, no-nonsense and unbiased product reviews, and reader-submitted cooking hacks when you subscribe to Cook’s Illustrated for $24.95 for a year.